Only a few places Make a Power Bagel, einstein bagel has one. The bagle has, Rye flakes, wheat germ, Raisens or dried cranberries, walnuts, sunflower seeds, Molasses and Honey and the shape is long and thick. It is not round like a normal bagel.

Sounds delicious and nutritious! i have never heard of them before (NZ) Can you not modify a bagel recipe if you know the extra ingredients and the proportion in which they occur in the bagel? i am intrigued. If they are long and thin - how are they dressed for eating - ie split horizontally with ctream cheese as the spread? Although I have no idea what they look like, i might have a go making something like that (for my cafe), but sorry I have not got such a recipe in my tomes or baking books.

I did modify a recipe and I am making them for my Cafe & Bakery. I will take a picture tonight and send it along with the recipe. Einstein Bagels has a power bagel, but I could not find a copy cat recipe. However, I did get a list of the ingreadents in the bagel which I used to modify my recipe. It is very good and yes the odd shape, (I don't know why) maybe it was suppose to look like a health food bar, but it is different.

Hi there Ubaker,I guess these Power Bagels are poached too? Am getting closer to developing a recipe although I won't be able to get all the ingredients which you gave eg rye and barley flakes. How does one use millet - is it presoaked? If I think the modified recipe is worth handing on I'll post it up. i guess such a recipe can stand a few variations, so long as the salient ingredients are there (but without eating one or asking people who buy them - who knows what is considered to be the important ingredients). How is that photo coming along?

Hi Ubaker,Well I have had a go at making Power Bagels. I used a basic bagel recipe but added olive oil, dried cranberries, raisins, walnuts, sunflower seeds,pumpkin seeds, honey, cinnamon, cornmeal, rice bran and oatmeal. The elastic nature of the dough was compromised by the additional ingredients but initially it rose well. Each bagel weighed 140g and I formed them into long, thin bars. I can see why they weren't ring-shaped! I also poached them before baking them. I won't post a photo up as you may fall off your seat laughing, but funnily enough they all sold. They looked OK to me (but I have no idea what they were meant to look like), and tasted great. Would you be able to photograph one of Einstein's Power Bagels?

Was anyone successful with the power bagel recipe? I would like to make something similar to Einstein's power bagel. I tried once but the dough was very heavy. I used most of the same ingredients noted in one of the prior posts, but the dough didn't rise very much.

If anyone has been successful with a recipe I would love to see what worked for you.

I love Power Bagels and have been looking for a recipe for quite a while.

If you want to see what they look like, see below:

Go to EinsteinBros.com

Click on 'Darn Good Food'

On drop down, hit Breakfast Food

Hit Power bagel in right column

Picture pops up

I found the following recipe copy cat, but while searching from DealofDay.com, given by user: tkkmasky. Unfortunately, it is only a plain one, without the fruit and nuts. If you make it, let me know how it turns out. Her recipe is below.

1. Combine the warm water and yeast in the Kitchen Aid bowl and stir until the yeast is dissolved. Be sure the water is not too hot, or it may kill the yeast.

2. Add the corn syrup, molasses, and oil to the bowl and stir thoroughly. Add the salt. Add the 2 cups of bread flour.

3. Put the bowl on the Kitchen Aid, using the dough hook, and mix at slow/medium speed, gradually incorporating more flour until the dough becomes very smooth and elastic, dry to the touch, and not tacky. You may have to use a lot of flour (I usually do!)

4. Cover the bowl, and let it rise in a warm place for 30 to 40 minutes. The dough should double in size.

5. Punch down the dough and cut it into even portions. Working with one portion of the dough at a time, form the dough into a ball. Turn the edge of the dough inward with your fingers while punching a hole in the center with your thumbs. Work the dough in a circle while stretching it out and enlarging the center hole so that it looks like a doughnut. The hole should be between 1 to 1 1/2 inches in diameter. Place the 4 portions of shaped dough onto a greased board or baking sheet, cover (a clean towel works well), and allow the dough to rise for 20 to 30 minutes. The dough should nearly double in size.

6. Preheat the oven to 400 degrees.

7. Fill a medium saucepan 2/3 full of water and bring it to a boil. Add 1 1/2 tablespoons of sugar to the water.

8. Working with one bagel at a time, first enlarge the hole if it has closed up to less than 3/4 of an inch. Be careful not to overwork the dough at this point or it won't have the proper consistency. Drop the bagel into the water, cover the saucepan, and boil for 20 seconds. Flip the bagel over, and boil for another 20 seconds. Immediately take the bagel out of the water with a slotted spoon, let the water drip off for about 10 seconds, then place the bagel onto a baking sheet that has been dusted with cornmeal. Repeat for the remaining bagels. Be sure the bagels do not touch each other.

9. Bake the bagels for 26 to 30 minutes, or until they are light brown.

When the machine is done, remove dough to flowered surface, devide into portions (I use 3 oz portions) then shape and alow to rise for at least 30 min (Rise is important to keep from a dence bread)

Prepare a water bath with 1 1/2 T sugar to 4 cups of water. Prepare a place to dry the bagels, and a corn meal dusted pan to bake. Set oven to 350. Boil each bagel for 15-20 seconds, and allow to dry (not doing so will produce 'soggy' spots in finished products) about 3-5 min, place on prepared pan and bake until crust forms (cant say golden brown).

Hotest serving is with Honeyed Penutbutter (local honey for health nuts) and a Gatorade.

I suggest you post your request under a new thread. That old power bagel thread is 5 years old. I just posted a blog where I linked to a very good and inexpensive Bagel Book that has a great cinnamon raisin bagel recipe that can be made yeasted or sourdough. Send me a note via PM if you need help.

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